After Eight Cake

For the After-Eight cake, mix eggs, sugar and cream. Mix Benco, nuts and flour with sifted baking powder and stir in the oil well.Pour into a buttered and floured cake pan and bake at about 170°C.

Bring the fresh chocolate mint leaves to the boil with the milk and leave to infuse for about 20 minutes. Then pour through a sieve. Meanwhile, soak the gelatine in cold water, squeeze out well and stir into the still warm milk.

Chop the white chocolate and stir it into the warm milk as well, dissolve completely and beat the mixture until cold (down to about 25°C) while stirring continuously.

Whip the cream until stiff and gently mix with the white chocolate mixture.

Cut the cake once in half. Fill the cake with part of the chocolate mousse. Spread the rest on top of the After-Eight Torte and cover with a dark chocolate icing.

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